We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
Grown by Alben Santana at Finca Grano de Oro. This coffee was carefully hand-picked to use only the ripest cherries. Later cherries were fermented for 30 hours (aerobic) with the pulp on. Afterwards pulped and left to dry ferment for an additional 30 hours inside ceramic tanks. Finally, the coffee is gently washed and placed on raised beds for 19 days until the ideal moisture content was achieved.
• Roast: Light (filter coffee)
• Region: Genova, Quindio
• Varietal: Castillo
• Altitude: 1900-2200 MASL
• Producer: Alben Santana
• Process Method: Washed - Extended Fermentation
• Profile: Bright acidity, tea-like body, grape, rhubarb and green apple